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Pumpkin Ice Cream Pie Recipe
|9 inch baked pie shell/Graham cracker crust||1|
|Vanilla ice cream||1 Pint|
|Chopped crystallized ginger||3 Tablespoon|
|Mashed pumpkin||1 Cup (16 tbs) (Canned / Cooked)|
|Sugar||1 Cup (16 tbs)|
|Pumpkin pie spice||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chilled whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4100 Calories from Fat 1985
% Daily Value*
Total Fat 223 g343.6%
Saturated Fat 102.8 g514%
Trans Fat 0 g
Cholesterol 531.2 mg
Sodium 2288 mg95.3%
Total Carbohydrates 485 g161.5%
Dietary Fiber 11.3 g45.3%
Sugars 368.4 g
Protein 42 g83.1%
Vitamin A 365.7% Vitamin C 73.1%
Calcium 159.7% Iron 81.7%
*Based on a 2000 Calorie diet
Soften ice cream slightly; quickly fold in crystallized ginger.
Spread in pie shell.
Freeze until ice cream is solid.
Stir together pumpkin, sugar, pumpkin pie spice, ground ginger, salt and walnuts.
In chilled bowl, beat whipping cream until stiff; fold into pumpkin mixture.
Pour over ice cream in pie shell.
Freeze several hours.
Remove from freezer 10 to 15 minutes before serving.